Preparation

Make cucumber tomato water:
Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.

Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.

If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.

Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.

Make tomato herb salad:
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

Made a few small tweaks: Made extra cucumber water, using my juicer and boiiled it down a bit to serve as a bit of a sauce/gravy over basmatic rice in addition to using it in the herb salad. Used our herbs and tomatoes fresh from the garden, and snapper fresh from a fishing trip to the Gulf. Recipe was DIVINE!!